Green Bean Salad with Carrots, Beets and Asparagus

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Green Bean Salad with Carrots, Beets and Asparagus Recipe

This colorful salad is a tribute to spring vegetables. A honey-Dijon dressing coats tender green beans, sweet carrots, earthy beets, and crisp asparagus for a burst of flavor. It works well as a side dish or a light lunch.

Ingredients

• 2 tbsp olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• Season with salt and pepper to taste
• 1 tablespoon apple cider vinegar
• 1/2 pound carrots, peeled and sliced
• 1/2 pound green beans, trimmed
• 1/4 cup chopped fresh parsley
• 1/2 pound asparagus, cut into 1-inch pieces
• 1/2 pound beets, peeled and sliced

Time Needed

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Instructions

• Make a pot of salted water come to a boil.
• Cook until the green beans are crisp-tender, about 3 minutes.
• With a slotted spoon, remove the beans from the pot and place them in a bowl of ice water to stop the cooking process.
• Cook until the carrots and beets are tender, about 10 minutes.
• With a slotted spoon, remove the vegetables from the pot and place them in a bowl of ice water to stop the cooking process.
• To make the dressing, whisk together the olive oil, honey, Dijon mustard, and apple cider vinegar in a small bowl.
• Drain and pat the vegetables dry with a paper towel.
• Combine the green beans, carrots, beets, and asparagus in a large mixing bowl.
• Toss the vegetables in the dressing to coat them.
• Season to taste with salt and pepper.
• Serve chilled, garnished with fresh parsley.

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